shake · vinaigrette
★ STARRED KITCHENPrep 5 minGlasspoint Yuzu-Ginger
Independent adaptation of a publicly published Patrick Kriss recipe. Not affiliated with, sponsored by, or endorsed by Patrick Kriss.
From a starred kitchen.
Ratio
Ingredients
- Yuzu — 2 tbsp (30 mL) yuzu juice
- Grapeseed Oil — 1 tbsp (15 mL) grapeseed oil
- Ginger — ¼ tsp (1 mL) grated fresh ginger
- Salt — kosher salt (1 g)
- Sugar — sugar (1 g)
Method
- Pour to the lines in order (bottom → top): Yuzu, Grapeseed Oil, Ginger.
- Add finishing notes: Salt, Sugar.
- Cap the jar and shake until emulsified.
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4 kitchens · 1 star · 4 national awards
- Glasspoint Yuzu-Ginger★ STARRED KITCHEN
- Ivoryrail Blueberry NuocNATIONAL AWARD WINNER
- Umberroom Easy NuocNATIONAL AWARD WINNER
- Umberhouse Quick PonzuNATIONAL AWARD WINNER
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Provenance
Patrick Kriss — published sauce recipes in the PantryFlex catalog. Michelin 1* (Alo, Toronto).
Originally published as Yuzu-Ginger Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Patrick Kriss / Toronto Star (salmon sashimi; Alo) (published as “Yuzu-Ginger Vinaigrette”). Full citation lives in Provenance.